Fudgy Pudgy Cake By Rose Recipes

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FUDGY PUDGY CAKE BY ROSE



Fudgy Pudgy Cake by Rose image

My daughters named this cake, it's rich and fattening, workout after eating this but it's worth it. Sometimes I make the cake and freeze until I'm ready to fill and ice. Enjoy

Provided by Rose Rauhauser

Categories     Cakes

Time 45m

Number Of Ingredients 24

CAKE
1/2 c baking cocoa
1 c hot water (or 1/2 cup strong brewed coffee) and 1/2 water
3/4 c butter softened
2 3/4 c packed brown sugar
3 large eggs
2 1/2 c all purpose flour
2 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1 c buttermilk
1 1/2 tsp vanilla
FILLING
1 c sugar
2 Tbsp cornstarch
1 c milk (whole)
2 tsp vanilla
1 c butter, softened
GLAZE
1/4 c butter, softened
2 Tbsp baking cocoa
1/4 c milk(whole)
2 c confectioners' sugar
choc. curls optional

Steps:

  • 1. Cake: In a small bowl, combine cocoa and hot water, cool, in a large bowl, cream butter and brown sugar until fluffy, add eggs one at a time, beat well, combine flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition, stir in vanilla, beat.
  • 2. Pour into three greased and floured and wax paper lined 9 inch round baking pans. 350 20 to 25 minutes, test. Cool at least 10 minutes, turn out on wire rack, cool before icing.
  • 3. Filling: In small saucepan, combine sugar and cornstarch, gradually stir in milk until smooth. Bring to a boil cook and stir for 2 minutes or until thickened. Remove from heat and stir in vanilla. Cool completely. In small bowl, cream butter, gradually beat in cooled mixture. Place one cake layer on serving plate, spread with half of the filling and repeat layers.
  • 4. Glaze: In a small saucepan, melt butter; stir in cocoa until smooth, add milk bring to a boil, remove from heat. With an elec. mixer, beat in confectioners' sugar until blended. Cool for 15 minutes or so; spread over top of cake. Garnish with choc. curls if desired. Refrigerate until serving.

FUDGY PUDGY CAKE



Fudgy Pudgy Cake image

"This wonderful layer cake is definitely worth the work," says Doris Jennings of Allen Park, Michigan. "Enjoy a great big piece with a big glass of milk or a cup of coffee!"

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12-14 servings.

Number Of Ingredients 23

1/2 cup baking cocoa
1 cup hot water
3/4 cup butter, softened
2-3/4 cups packed brown sugar
3 eggs
2-1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 cup buttermilk
1-1/2 teaspoons vanilla extract
FILLING:
1 cup sugar
2 tablespoons cornstarch
1 cup 2% milk
2 teaspoons vanilla extract
1 cup butter, softened
GLAZE:
1/4 cup butter, softened
2 tablespoons baking cocoa
1/4 cup 2% milk
2 cups confectioners' sugar
Chocolate curls, optional

Steps:

  • In a small bowl, combine cocoa and hot water until smooth; cool. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with buttermilk and cocoa mixture, beating well after each addition. Stir vanilla. , Pour into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small bowl, cream butter until light and fluffy. Gradually beat in cooled mixture. , Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake. , For glaze, in a small saucepan, melt butter; stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. With an electric mixer, beat in confectioners' sugar until blended. Cool for 15-20 minutes; spread over top of cake. Garnish with chocolate curls if desired. Store in the refrigerator.

Nutrition Facts : Calories 649 calories, Fat 29g fat (17g saturated fat), Cholesterol 119mg cholesterol, Sodium 659mg sodium, Carbohydrate 96g carbohydrate (74g sugars, Fiber 1g fiber), Protein 6g protein.

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